Kashmiri Rogan Josh

Name: Kashmiri Rogan Josh
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 kg, cut into 4 cm pieces bone-in lamb shoulder; 250 g, whisked smooth full-fat yogurt; 4 tbsp ghee; 2 tbsp Kashmiri chile powder; 2 tsp, ground fennel seeds; 1 tbsp dry ginger powder (saunth); 6, lightly cracked green cardamom pods; 2 black cardamom pods; 1, 5 cm cinnamon stick; 4 cloves; 2 bay leaves; 1/4 tsp asafoetida (hing); 1 tsp garam masala; to taste salt; 500 ml, warm water

The Kashmiri lamb curry that built its reputation on slow-bloomed Kashmiri chiles and a yogurt-mounted gravy — the meat braises until it surrenders, the sauce stained a deep, glossy red from ratan jot and chile, perfumed with fennel, ginger powder, and a final whisper of garam masala.

gluten-free
nut-free
egg-free
high-protein
contains-meat
contains-dairy

Ingredients

bone-in lamb shoulder1 kg, cut into 4 cm pieces
full-fat yogurt250 g, whisked smooth
ghee4 tbsp
Kashmiri chile powder2 tbsp
fennel seeds2 tsp, ground
dry ginger powder (saunth)1 tbsp
green cardamom pods6, lightly cracked
black cardamom pods2
cinnamon stick1, 5 cm
cloves4
bay leaves2
asafoetida (hing)1/4 tsp
garam masala1 tsp
saltto taste
water500 ml, warm

Steps

Melt ghee and bloom spices.
Melt the ghee in a heavy pot over medium heat and bloom the whole spices — cardamoms, cinnamon, cloves, and bay — until they sizzle and perfume the kitchen, about a minute.
Brown the lamb deeply.
Add the lamb in a single layer and brown deeply on all sides without crowding, working in batches if needed.
Toast spices in oil.
Stir in the asafoetida, Kashmiri chile powder, ginger powder, and ground fennel; toast for thirty seconds until the oil bleeds red.
Whisk in yogurt gradually.
Off the heat, whisk in the yogurt one spoonful at a time so it doesn't split, then return to medium-low.
Braise lamb until tender.
Pour in the warm water, season with salt, cover, and braise on the lowest heat until the lamb is fork-tender and the gravy clings.
Finish with garam masala and rest.
Uncover, finish with garam masala, and let it rest off-heat for ten minutes before serving with steamed rice.

Nutrition

Nutrition, per serving. 430 calories. Protein 33.5 grams, 31 percent. Carbs 8 grams, 7 percent. Fat 30 grams, 62 percent. Fiber 2 grams, sugar 4 grams, saturated fat 15 grams, sodium 600 milligrams. Estimated from ingredients.